Tropical Fudge

1 1/4 cups granulated sugar
1/2 cup molasses
1/3 cup hot water
2 tablespoons butter or margarine
1/4 teaspoon salt
6 ounces semisweet chocolate pieces
2 cups finely chopped Brazil nuts
1 can flaked coconut
1/2 cup finely chopped Brazil nuts

In a saucepan, mix together sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240 degrees F). Remove from heat; add chocolate; do not stir. Cool to 150 degrees F, and stir until chocolate is well blended. Add 2 cups Brazil nuts and coconut. Pour into buttered 8-inch pan, and press in 1/2 cup Brazil nuts over the top. Let stand in cool place several hours before cutting into squares.